Since bringing locally sourced Italian cuisine to Brookhaven Circle in 2008, Michael Hudman and Andrew (Andy) Ticer — Memphis natives and lifelong friends — continue to innovate and inspire with their sustainableapproach to food.

Three years after opening Andrew Michael Italian Kitchen in 2008, the chefs introduced Hog & Hominy across the street, a more casual venue for specialty cocktails and wood-fired pizzas.

In 2015, the chefs launched Porcellino’s Craft Butcher, a hybrid restaurant and market offering shared plates, a coffee and cocktail bar, and a butcher shop selling charcuterie and responsibly raised meat.

In 2016, the duo opened two restaurants, Catherine & Mary’s named after each of their grandmothers in downtown Memphis and Josephine Estelle New Orleans, in NOLA's Ace Hotel. Most recently, Andy and Michael have opened their new wood-fire and raw bar concept, The Gray Canary in Memphis' Old Dominick Distillery.

Andy and Michael have also penned a debut cookbook, Collards & Carbonara and been nominated for multiple James Beard awards, including a semifinalist nomination for Best Chef: Southeast earlier in 2018.